buckwheat chocolate sweet potato muffin
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Buckwheat Chocolate Sweet Potato Muffin

ByEmily Boudwin

Learn to prepare Buckwheat Chocolate Sweet Potato Muffins with detailed steps for cooking sweet potatoes, mixing ingredients, and baking the muffins.

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Buckwheat Chocolate Sweet Potato Muffin

Prepping Sweet Potatoes…

This recipe requires a little bit of prep work in advance. You will use orange sweet potatoes for this recipe (the ones you find at Thanksgiving and Christmas time in the USA). Scrub the potatoes. Then decide if you are going to steam the potatoes in an Instant Pot, Pressure Cooker, etc. Or if you are going to bake the sweet potatoes in their skin. The second option, baking them in their skin is the easier of the two options. It will also give the sweet potatoes a caramelized flavor. Which adds to the flavor of these muffins. The sweet potatoes need to be easily mashable.

Steaming Sweet Potatoes

When steaming the sweet potatoes you will need to remove the skins. Then cut them into 2″ cubes. Place into a steamer basket, with water at the bottom of your steaming vessel.

Baking Sweet Potatoes

When baking the sweet potatoes, the fork in the center needs to easily twist, before they are done. You will need to turn the potatoes over half way through the baking process. Baking them on a tray.

Making your buckwheat chocolate sweet potato muffins: follow the pictures

Mix Together Dry Ingredients

Mix Together Wet Ingredients

Whisk dry ingredients into wet ingredients

Scoop Batter into Muffin Tins and Bake

Buckwheat Chocolate Sweet Potato Muffins
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Buckwheat Chocolate Sweet Potato Muffins

Recipe by Emily Boudwin
0.0 from 0 votes Only logged in users can rate recipes
Course: BreakfastCuisine: AmericanDifficulty: Medium

Sweet and Savory Muffin. “That buckwheat chocolate muffin was superb. I would have never guessed it contained buckwheat. It was the perfect mixture of chocolate to sweetness ratio and was very satisfying!”

Servings: 18

18

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

290

kcal
Resting Time

1

hour 
Total time

2

hours 
Cook Mode

Keep the screen of your device on

Ingredients

  • Dry Ingredients

  • 383 grams 3 cup Buckwheat Flour

  • 55 grams 1/2 cup Cocoa Powder

  • 400 grams 2 cup Sugar

  • 28 grams 1/4 cup Flaxseed, ground

  • 9 grams 2 tsp Baking Soda

  • 1/2 tsp 1/2 tsp Vitamin C Powder

  • 1 tsp 1 tsp Salt

  • Wet Ingredients

  • 237 ml 8 fl oz Coconut Oil, melted

  • 858 ml 29 oz Sweet Potatoes, pureed

  • 118 ml 4 fl oz Water, cold

  • 2 tsp 2 tsp Vanilla Extract

  • 6 6 Eggs, large

Directions

  • Add buckwheat flour, cocoa powder, sugar, ground flaxseed, baking soda, vitamin C powder and salt to a bowl and stir together.dry ingredients
  • In a separate bowl add melted oil, sweet potato puree, vanilla extract and mix together. Then mix in one egg at a time, blending each egg into batter. (Make sure bowl is not hot, or eggs will start cooking)add eggs to sweet potato
  • Add dry ingredients to wet ingredients and mix until well combined. Add a little bit of dry ingredients at a time. Mixing in.mix dry ingredients into wet
  • Spoon into buttered muffin tins. Allow to rest for 45-60 minutes. (This allows the dry ingredients to soften and the baking soda to activate)scoop into muffin mold
  • Preheat oven to 350° F
  • Bake in oven until toothpick comes out clean, about 30-40 (45 minutes) (or more, depending on your muffin tin size) minutes.bake in oven
  • Remove from oven. Let sit for 5-10 minutes before carefully removing from muffin tins. Use a butter knife around the edges, if the muffins are sticking. Enjoy eating warm. Once cooled off, place in freezer safe bag. Don’t forget to label it!baked buckwheat chocolate sweet potato muffins

Nutrition Facts

  • Serving Size: 100
  • Total number of serves: 18
  • Calories: 290kcal
  • Fat: 14.3g
  • Saturated Fat: 10.6g
  • Trans Fat: 0g
  • Polyunsaturated Fat: .97g
  • Monounsaturated Fat: 1.4g
  • Cholesterol: 20.7mg
  • Sodium: 282mg
  • Potassium: 191mg
  • Carbohydrates: 39.6g
  • Fiber: 3.7g
  • Sugar: 22.9g
  • Protein: 4.3g
  • Vitamin A: 8.9IU
  • Vitamin C: .01mg
  • Calcium: 21.8mg
  • Iron: 1.5mg
  • Vitamin D: .11mg
  • Vitamin E: .15mg
  • Vitamin K: 1.7mg
  • Thiamin: .12mg
  • Riboflavin: .08mg
  • Niacin: 1.4mg
  • Vitamin B6: .14mg
  • Vitamin B12: .05mg
  • Folate: 16.4mg
  • Pantothenic Acid: .2mg
  • Phosphorus: 115mg
  • Magnesium: 76mg
  • Zinc: 1mg
  • Selenium: 3.9mg
  • Copper: .26mg
  • Manganese: .59mg

Nutrition Facts

18 servings per container

Serving Size120g

  • Amount Per ServingCalories290
  • % Daily Value *
  • Total Fat 14.3g 18%
    • Saturated Fat 10.6g 50%
    • Trans Fat .01g
    • Polyunsaturated Fat .97g
    • Monounsaturated Fat 1.4g
  • Cholesterol 20.7mg 7%
  • Sodium 282mg 13%
  • Total Carbohydrate 39.6g 15%
    • Dietary Fiber 3.7g 11%
    • Total Sugars 22.9g
  • Protein 4.3g 8%
  • Vitamin D .11mcg 1%
  • Calcium 21.8mg 2%
  • Iron 1.5mg 9%
  • Potassium 191mg 5%
  • Vitamin A 8.9mcg 1%
  • Vitamin C 112mg 125%
  • Vitamin E .15mg 1%
  • Vitamin K 1.7mcg 2%
  • Thiamin .12mg 10%
  • Riboflavin .08mg 7%
  • Niacin 1.4mg 9%
  • Vitamin B6 .14mg 9%
  • Vitamin B12 .05mcg 3%
  • Folate 16.4mcg 5%
  • Biotin 1.1mcg 4%
  • Pantothenic Acid .2mg 4%
  • Phosphorus 115mg 10%
  • Magnesium 76mg 19%
  • Zinc 1mg 10%
  • Selenium 3.9mcg 8%
  • Copper .26mg 29%
  • Manganese .59mg 26%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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